Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL) which is suitable for margarine was investigated using immobilized lipase from Rhizomucor miehei and that from Candida antartica. The effect of reaction time course, ratio of PS/SO and ratio of enzyme/substrate were studied in the present study. At the end of interesterification, the enzyme was filtered from the reaction mixture through a filter paper. The Solid Fat Index (SFI) was determined by dillatometry. The Slip Melting Point (SMP) was determined by capillary tube method. Both of interesterification catalyzed by immobilized sn 1,3 specific lipase from R.miehei,and non specific lipase from C.antartica were found to decrease the SFI value at 10; 21.1 and 33.30C. The SMP value was decrease from 58-500C to 37-390C. The change of these parameters were slightly faster in the reaction which catalyzed by lipase from R miehei than lipase from C.antartica . The more the utilization of the enzyme the faster the change were occurred, especially the increase of enzyme utilization from 2.5% to 5%, which decrease the SFI value at 33,30C. The decrease of the PS/SO ratio resulted in the decrease of SFI and SMP values. It was found that the most suitable SFI and SMP value for margarine fat is the SL formed by carrying out the enzymatic-interesterification of PS/SO with the ratio of 40/60 using enzyme 2.5% of the total fat, for 8 hours at 600C. Key words : Palm stearin, sardine oil, enzymatic-interesterification, solid fat index and slip melting point

MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying] Jamaluddin1)*, Budi Rahardjo2), Pudji Hastuti2) dan Rochmadi3) 1) Fakultas Teknik, Universitas Negeri Makassar 2) Fakultas Teknologi Pertanian, Universitas Gadjah Mada 3) Fakultas Teknik, Universitas Gadjah Mada Diterima 11 Agustus 2010 / Disetujui 24 Desember 2010 ABSTRACT Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70–100OC and pressure of 80-90 kPa for 15–60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying. Keywords: volume, density, water content, starch contentand vacuum frying

Rising and development also hard and crispy are the specific characteristic of the fry product that acceptableby consumer. To produce rising and texture of the fry product according to the consumer requirement it wasnecessary to control process conditions, take account of characteristic and transformation of raw materialduring frying process. The change of volume (rising and shrinkage) and texture (hardness and crispy) arehappened during frying process of food materials. Volume and texture change were predicted affected byevaporation of water and decreasing of starch content on solidity. This research is done with aim to developmodel of Jackfruit texture and volume change during vacuum frying caused by decreasing of water contentand starch content. As the sample of the research was used the fresh Jackfruit frying on vacuum withtemperature of 70, 80, 90 and 100 OC, with frying duration of 15 to 60 minute and with vacuum pressure of80, 85, 90 kPa. The analyses parameters were consist of volume, texture, water content, and starch contentof the sample before and after frying. Result of the research shows that the higher of the temperature andpressure of the vacuum frying the lower of the starch content and water content of the jackfruit chip. Themathematical model that was developed can be used to predict the change of the jackfruitâs chip textureand volume during vacuum frying.Keywords : jackfruit, vacuum frying, Chip, textureDiterima: 7 Mei 2009; Disetujui: 16 September 2009

This research were aimed to know the plumbum (Pb) and cadmium (Cd) profile on soybean seeds as contaminants of theimpact use of agrochemistry material impact and to know of swelling agent of N,N-dimethylformamide (DMF) needs atcertain level of pH in chelation with citric acid. The results showed that the content of Pb in soybean seeds at cultivationsystem agrochemistry materials i.e. 0.63 ppm, while cultivation system without agrochemistry materials i.e. 0.46 ppm. Cdcontent in soybean seeds at cultivation system agrochemistry materials i.e. 0.05 ppm and the cultivation system withoutagrochemistry materials i.e. 0.1 ppm. Acceptable daily intake in terms of Pb content in soybean after treatment increases to2.93 times compared before treatment (11.3379 to 33.2099 g per body weight per day). Acceptable daily intake in terms of thecontent of the Cd in soybean after treatment increases to 5.26 times compared before treatment. The value of the bio-concentration factor which expressed an accumulation of Pb in soybean seeds on both cultivation is low system (BCF<250),while for Cd is a moderate to high level (1.000<BCF>250). Cd reduction on soybeans seeds for all chelation treatment wasmaximum (not detected-detection limits was 0.01 ppm), while the highest reduction of Pb occurs at swelling agent N, N-dimethylformamide 15 mL at pH 10.Keywords: cadmium, chelation, heavy metal, plumbum, swelling-agent

Photooxidation in food systems cause nutritional losses and produces undesirable flavor, toxic and color compounds, which make foods less acceptable or unacceptable to consumers. The objective of this research was to know the effectiveness of mace extract microemulsion to inhibit vitamin C photooxidation in aqueous systems. Aqueous food systems used are both beverage model system and apple juice beverage, where in each system enriched by 100 ppm vitamin C as substrate and 20 ppm erytrosin as photosensitiser. It is about one percent and two percent of microemulsion that contain mace extract of 0, 500 and 750 ppm were added into each of aqueous food system. Inhibition effect of mace extract microemulsion toward vitamin C photooxidation based on the rate of vitamin C degradation in aqueous food systems that illuminated by fluorescent light with 2000 lux intensity within eight hours. The result indicated the mace extract microemulsion has anti-photooxidation activity and ability to inhibit vitamin C photooxidation in aqueous systems.

Rising and development also hard and crispy are the specific characteristic of the fry product that acceptableby consumer. To produce rising and texture of the fry product according to the consumer requirement it wasnecessary to control process conditions, take account of characteristic and transformation of raw materialduring frying process. The change of volume (rising and shrinkage) and texture (hardness and crispy) arehappened during frying process of food materials. Volume and texture change were predicted affected byevaporation of water and decreasing of starch content on solidity. This research is done with aim to developmodel of Jackfruit texture and volume change during vacuum frying caused by decreasing of water contentand starch content. As the sample of the research was used the fresh Jackfruit frying on vacuum withtemperature of 70, 80, 90 and 100 OC, with frying duration of 15 to 60 minute and with vacuum pressure of80, 85, 90 kPa. The analyses parameters were consist of volume, texture, water content, and starch contentof the sample before and after frying. Result of the research shows that the higher of the temperature andpressure of the vacuum frying the lower of the starch content and water content of the jackfruit chip. Themathematical model that was developed can be used to predict the change of the jackfruitâs chip textureand volume during vacuum frying.Keywords : jackfruit, vacuum frying, Chip, textureDiterima: 7 Mei 2009; Disetujui: 16 September 2009

The increasingly globalizing and very tight competition in the world market nowadays requires companies to increase their competitiveness to maintain and strengthen their position. One of the efforts has to be taken into consideration by companies is innovating sustainably. Evidence shows that companies characterised by innovation have above-average productivity and become leader in the industry. Firms innovate either to produce technologically new products or services, or to produce technologically improved products or services. To produce technologically new and improved products or services, firms need to undertake some innovation activities. Innovation activities are all those scientific, technological, organizational, financial and commercial steps, including investment in new knowledge, which actually, or are intended to, lead to the implementation of technologically new or improved products or processes. Small and medium enterprises face some problems to innovate. Government. intervention is needed to manage the problems, and is expected to increase innovation in the industry.Innovation activities discussed in this paper are focused on those occurred in small and medium enterprises in the automotive component sector as one of the sectors will be developed by the government. In the first part is the introduction which presents problem background. Then, the explanation about methodology and followed by the purpose of the study. The next part is results and discussion. Finally, the paper provides recommendation on intervention necessarily to be taken by the government in order to increase innovation activities in the industry.Key words: Government Intervention, Innovation Activities, and Automotive Component Industry